This Tomato Ricotta Tart tastes like pizza with a nice, crispy crust. It would make for a great appetizer accompanied by a glass of wine.
I have come to the realization that I need to utilize premade puff pastry more. It is such a versatile base for pastries, sweet and savory. I recently purchased a box of it and was excited to utilize the sheets for delicious recipes.
There was a small amount of ricotta left over, after making a delicious stovetop lasagna, that I needed to use up. I decided that I wanted to make a savory tart, a tomato ricotta tart with arugula to be exact. Before we get to the recipe let's go over the puff pastry.
Puff Pastry Do's and Don'ts
- Do thaw your puff pastry completely before unfolding. Because the puff pastry sheets are folded within their packages, they need to be unfolded before use. If you try to unfold the puff pastry sheets too early, you run the risk of tearing or cracking your pastry which will ultimately affect the appearance of whatever it is you are making.
- Do not use your puff pastry straight from the freezer. As stated above, it needs time to thaw. This can be done in the refrigerator overnight or on the counter at room temperature for about 30 minutes. If you are thawing it at room temperature, make sure to keep an eye on it. You want to avoid the possibility of melted butter in the pastry if over-softened.
- Do work carefully with puff pastry. It is a delicate product to use and has the tendency to break and crack. Cut it carefully.
- Do not roll the puff pastry out on an unfloured surface. For this recipe and many others, you are required to roll out the pastry slightly. This needs to be done on a lightly floured surface to avoid sticking and breaking. Be careful not to overwork the puff when rolling, as you could disturb the rise of the overall product when baked if you put too much pressure on the rolling pin.
How to Make a Tomato Ricotta Tart with Arugula
This tomato ricotta tart is very simple to make. It only calls for few ingredients and takes little time to put together.
- Preheat oven to 400°F. Line a sheet tray with parchment paper, set aside.
- On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 14 inches long. Transfer to the prepared sheet tray.
- With a paring knife, lightly mark a 1-inch border all the way around the pastry, being careful not to cut all the way through the pastry. Using a fork, prick the center (inside the border) with small marks to keep the pastry from puffing up during baking.
- In a small bowl, combine the ricotta, ¼ tsp salt, black pepper, red pepper flakes, and garlic powder. Spread the mixture on the interior (center) of the border, being careful to spread inside the marked lines. Lay the tomato slices over the ricotta so that tomatoes cover the ricotta but are not overlapping each other. Sprinkle with additional salt.
- Bake pastry for 20-25 minutes, or until the crust has puffed and is golden brown. Allow the pastry to cool for a few minutes.
- While the pastry is cooling slightly, toss together the arugula, olive oil, and a pinch of salt. Scatter the arugula over the top of the pastry. Cut into squares and serve immediately.
Frequently Asked Questions
This tart is best when served immediately after making it. If absolutely necessary to make ahead of time, bake the tart ahead of time. Before service, warm the tart at a very low temperature in the oven, then add the arugula and olive oil.
You certainly could use a different soft cheese, such as goat or cream cheese.
Other Recipe You'll Love
This tomato ricotta tart would make for a great appetizer, lunch, or dinner accompanied by a salad. It satisfies like a pizza but holds the texture of a lovely pastry. I hope you enjoy this recipe on a nice summer evening with good company and a refreshing beverage. Comment below if you make this recipe!
Tomato Ricotta Tart with Arugula
Equipment
Ingredients
- 1 sheet puff pastry thawed
- ¾ cup ricotta
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- ⅛ tsp red pepper flakes
- 2 tomatoes sliced thin
- 3 oz arugula
- 1 tbsp olive oil
- salt to taste
Instructions
- Preheat oven to 400°F. Line a sheet tray with parchment paper, set aside.
- On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 14 inches long. Transfer to the prepared sheet tray.
- With a paring knife, lightly mark a 1 inch border all the way around the pastry, being careful not to cut all the way through the pastry. Using a fork, prick the center (inside the border) with small marks to keep the pastry from puffing up during baking.
- In a small bowl, combine the ricotta, ¼ tsp salt, black pepper, red pepper flakes, and gralic powder. Spread the mixture on the interior (center) of the border, being careful to spread inside the marked lines. Lay the tomato slices over the ricotta so that tomatoes cover the rciotta but are not overlapping each other. Sprinkle with additional salt.
- Bake pastry for 20-25 minutes, or until crust has puffed and is golden brown. Allow to cool for a few minutes.
- While pastry is cooling slightly, toss together the arugula, olive oil, and a pinch of salt. Scatter the arugula over the top of the pastry. Cut into squares and serve immediately.
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